Free diet recipes under 200 calories!
Eggs on the Grill Candy recipe - 130 calories
Ingredients:
30 yellow Smarties candies
200 g white chocolate
120 straight pretzel sticks
Preparation:
1. Spread wax paper on a cookie sheet.
2. Arrange the pretzel sticks, laying side by side, into groups of four.
3. Melt the white chocolate.
4. Drop a small amount of chocolate (approximately 1 teaspoon) onto the center each group of 4 pretzel sticks.
5. Top each “egg white” with one yellow Smartie.
6. Cool until set.
Chocolate-Peanut Butter Truffles recipe - 101 calories
Ingredients:
12 ounces best-quality semi-sweet chocolate chips
3/4 cup chunky peanut butter
1/2 cup finely chopped salted peanuts
2 tablespoons butter, cut into bits
1/2 cup heavy cream
2 teaspoons vanilla
Preparation:
1. In a large saucepan, combine the chocolate chips, peanut butter, cream and butter; heat over moderate heat, stirring, until the chocolate is completely melted.
2. Remove from the heat and stir in the vanilla and a pinch of salt.
3. Transfer to a bowl and chill for about 4 hours (or until firm).
4. Form mixture by heaping teaspoons into balls and roll lightly in the chopped peanuts.
5. Chill on a baking sheet lined with wax paper for about 1 hour (or until firm).
6. Store in an airtight container, chilled, for up to 2 weeks.
Snickers Candy Bars recipe - 199 calories
Ingredients:
3/4 cup creamy peanut butter
2 cups milk chocolate chips
1/2 cup butterscotch chips
1 1/2 cups marshmallow creme
1/4 cup butter
1 (14 ounce) package caramels
1 1/2 cups salted peanuts, chopped
1 cup sugar
1/4 cup evaporated milk
1/4 cup whipping cream
1 teaspoon vanilla
Preparation:
1. Melt together 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup creamy peanut butter. Spread this mixture on the bottom of a 9×13 cake pan and put in the refrigerator or freezer to set up while the next layer is prepared.
2. Boil together the butter, sugar and evaporated milk for about 5 minutes.
3. Take off the stove and add the marshmallow creme, 1/4 cup creamy peanut butter, vanilla and peanuts.
4. Pour over the first layer that was chilling, then place back in the freezer.
5. Melt the caramels with the whipping cream until smooth, then pour over the second layer that is chilling; place back in freezer.
6. Melt together the remaining peanut butter, milk chocolate chips and butterscotch chips, then spread on the top of the third layer in the pan.
7. Return to chill until set up.
8. Store in the refrigerator to keep from getting too soft and to aid in cutting and serving.
Coconut Almond Fondant Candy recipe - 60 calories
Ingredients:
1 lb toasted coconut
1 lb toasted sliced almonds
semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 cup soft unsalted butter
2 lbs confectioners’ sugar
3 teaspoons vanilla extract
Preparation:
1. Mix the butter and sugar.
2. Add the milk and vanilla.
3. Mix in the coconut and almonds.
4. Shape into 1-inch balls and dip in the melted chocolate chips.
Chocolate Cherry Rum Balls recipe - 44 calories
Ingredients:
175 g semi-sweet chocolate chips
175 g butterscotch chips
625 ml graham wafer crumbs
1 cup maraschino cherries, well drained
1 (250g) package light cream cheese, block style, at room temperature
chocolate sprinkles
15 ml rum extract (or 50 ml rum)
15-20 ml water (omit if using real rum)
Preparation:
1. Finely chop up the maraschino cherries, set aside.
2. Beat the cream cheese with a wooden spoon (or in a food processor).
3. Melt the chocolate and butterscotch chips in the microwave on medium power for 1 minute at a time until melted; stir lots after each minute to make sure they don’t burn.
4. Beat the chocolate mixture into the cream cheese.
5. Mix in the rum, water, graham wafer crumbs and cherries (the amount of water depends on the type of cream cheese you use - if using light add the minimum amount of water).
6. Refrigerate for about 30 minutes.
7. With your hands, roll out about one teaspoon of the mixture at a time into balls.
8. Put the chocolate sprinkles in a small bowl (such as a cream cheese container), roll the rum balls in the sprinkles (one at a time).
9. Store in the refrigerator until ready to serve (they keep for about two weeks in the fridge, but at that time the chocolate sprinkles may soften).
Caramel Syrup (Cajeta) recipe - 178 calories
Ingredients:
3 cups sugar
2 quarts milk
1 small cinnamon stick
1/4 teaspoon baking soda
Preparation:
1. Combine 1 quart of the milk with the sugar in a saucepan, and cook over low heat, stirring frequently, until mixture turns golden.
2. Combine the remaining quart of milk with the baking soda, stir, and place in another saucepan.
3. Add the cinnamon stick to the mixture, and bring to a boil.
4. Discard the cinnamon and add the hot milk very gradually to the caramel mixture, stirring constantly.
5. When all the milk is incorporated, place over low heat and cook very slowly until the mixture is thick like melted caramel.
6. Cool slightly, then pour into a glass container and chill.
